Ingredients
Build the Plate
2 can canned tuna in water drained
5 oz cans
1 can chickpeas, canned, drained rinsed
15 oz can
4 unit bell pepper halved lengthwise, seeds removed
any color works; red or yellow are sweeter
2 unit tomato finely diced
2 cup spinach, fresh roughly chopped
0.5 unit onion, yellow finely diced
3 clove garlic minced
1 unit lemon zested and juiced
2 tbsp olive oil, extra virgin
1 tsp cumin, ground
0.5 tsp paprika
0.5 tsp oregano, dried
0.5 tsp salt, table
0.25 tsp black pepper, ground
2 tbsp tahini
for drizzling
Method
Simple Prep
- 1
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- 2
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Do not let it brown.
- 3
Add the cumin, paprika, and oregano. Stir to coat the onion and garlic with the spices and toast them for 30 seconds.
- 4
Add the diced tomato and cook for 2 minutes until they begin to break down slightly. Add the chopped spinach and stir until fully wilted, about 1–2 minutes.
- 5
Reduce heat to low. Add the drained tuna and rinsed chickpeas. Stir gently to combine, keeping the tuna in slightly larger chunks for texture. Cook for 2 minutes just to heat through.
- 6
Remove the skillet from heat. Stir in the lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
- 7
Arrange the bell pepper halves on a serving plate or sheet pan. Spoon the tuna and chickpea filling generously into each pepper half.
- 8
Thin the tahini with a teaspoon of water at a time until it reaches a drizzleable consistency, then drizzle it lightly over each stuffed pepper before serving.